Chef Thomas Keller’s Pots de Crème Recipe

For the Pots de Crème:

• 190 grams K+M Nicaragua dark chocolate or another chocolate of your choice, finely chopped, plus extra for garnish
• 220 grams whole milk
• 220 grams heavy cream
• 85 grams egg yolks
• 15 grams granulated sugar
• 1 gram kosher salt
• Crème Chantilly

For the Crème Chantilly:

• 120 grams heavy cream
• 10 grams granulated sugar
• 1 gram vanilla bean paste or 1 vanilla bean, split and scraped

Equipment:

• Vegetable peeler
• Small bowl
• Medium saucepot
• Large mixing bowl
• Balloon whisk
• Wooden spoon
• Instant-read thermometer (optional)
• Immersion blender
• Measuring cup with a spout
• 6 small ramekins
• Sheet pan
• Plastic wrap
• Plating spoons
• Stand mixer with whisk attachment

1. 1

   Use a vegetable peeler to shave dark chocolate into a bowl and set it aside to use as garnish.

2. 2

   Bring the milk and heavy cream to a small simmer in a medium saucepot over medium-low heat. While the mixture is coming up to a simmer, whisk the egg yolks, sugar, and salt together in a large mixing bowl.

3. 3

   While whisking the yolk-sugar-salt mixture, slowly pour in half of the hot milk-cream mixture. Be sure to whisk the yolk-sugar mixture continuously to temper the yolks and prevent curdling. Pour the tempered mixture back into the pot, off the stove, adding it to the remaining milk-cream mixture. Whisk to combine.

4. 4

   Return the pot to the stove over low heat. Continuously scrape the bottom and corners of the saucepot and stir the mixture for even heating. Be careful not to overcook the mixture and curdle the eggs; you may need to occasionally remove the saucepot from the heat to prevent overcooking. Cook this mixture until an instant-read thermometer reads 85ºC or a clean line is left behind when you run your finger through the custard on the back of a wooden spoon, about 2 minutes.

5. 5

   As soon as the custard reaches the proper temperature, remove the saucepot from the heat, and add the chopped chocolate. Whisk the mixture, taking care to reach the corners of the saucepot, until all the chocolate is melted and evenly dispersed. The end result should resemble a pudding.

6. 6

   Use an immersion blender to blend the mixture until it is homogenous, light, and aerated, and the chocolate is emulsified. The color of the mixture will lighten up from the blending.

7. 7

   Transfer the custard to a measuring cup with a spout, and divide the custard among ramekins, small glass jars, or classic “pots.” Take care to pour the custard evenly into the containers, then give the containers a slight tap against a towel-lined counter to ensure an even layer.

8. 8

   Place the ramekins on a sheet pan and lightly cover them with a piece of plastic wrap. Chill the ramekins in the refrigerator until the custard is set, at least 4 hours. Thirty minutes prior to serving, remove the ramekins from the refrigerator to ensure that the chocolate tempers slightly.

9. 9

   While the custard is tempering, make the Crème Chantilly. Add the cream to the bowl of a stand mixer. Add the sugar and the vanilla bean paste (or the scraped seeds of the vanilla bean). Whip at medium speed until the cream forms stiff peaks. Take caution not to overwhip. Use immediately.

10. 10

    Dip a plating spoon in warm water, dry it, and spoon dollops of Crème Chantilly over the custard. Repeat for all ramekins. Garnish with the shaved chocolate.

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